Raymond Blanc's recipe for chocolate éclairs is full of tips and advice, including how to freeze. Equipment and preparation: You will need a large piping bag fitted with a 1.5cm/½in fluted ...

Dip the top halves into the icing, put the eclairs together again and leave for about 30 minutes before serving. Chocolate torte with Baileys cream and salted praline Serve this rich Chocolate torte ...

Raymond Blanc's recipe for chocolate éclairs is full of tips and advice, including how to freeze. Equipment and preparation: You will need a large piping bag fitted with a 1.5cm/½in fluted ...

This week I am back baking two very traditional sweet treats that are packed with technique. Baking and pastry work is certainly the most rewarded section of the professional kitchen, often ...

6. When the éclairs have cooled, cut them in half, fill with cream and dip the tops in chocolate. Cook’s tip: To check whether the éclairs are cooked through, check the base. Once out of the oven, the ...

Tip: For a healthier option, fill with natural yogurt and fruit pieces and drizzle the tops with a little melted dark chocolate (at least 70% cocoa solids). The hazelnuts are even more delicious if ...

Love the taste of chocolate éclairs but dread the kitchen hassle? This no-bake cake is your perfect solution, delivering the ...

Eclairs is a elongated pastry made with choux dough, filled with cream and topped with a chocolatey icing. A classic bite, loved by all chocolate fans! Place butter, water and salt in a saucepan and ...

This recipe has been adapted from the book “L’École ... Assembly and decoration: Use a round tip (n°6), to pierce 3 small holes in the flat side of each eclair and fill with chocolate-raspberry mousse ...

It is topped with the richness of the chocolate frosting. PRINT THIS RECIPE FROM INSPIRING SAVINGS Here’s what you’ll need to make the No Bake Eclair Cake. Plus, if you scroll down ...

To make the icing put the chocolate and double cream in a heatproof bowl and set it over a pan of gently simmering water, stirring until smooth and shiny. Remove the bowl from the pan and leave ...

Ganache: Melt chocolate and butter together over low heat, stirring constantly. Using a paring knife, poke a hole into 1 end of each eclair shell. Put a small open tip on a pastry bag and fill bag ...